Macadamia Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is herbaceous, bright, and just a little nutty — the kind of condiment that makes everything it touches taste more exciting. Toasted pumpkin seeds form the creamy backbone, blending with fresh dill, parsley, lemon juice, and garlic into a sauce that's silky, bold, and completely plant-based. The quick stovetop toast on the pepitas is a small step that pays off big, coaxing out a deeper, richer flavor before everything hits the blender. For anyone navigating tree nut concerns, this recipe is a genuinely satisfying alternative to sauces that rely on cashews or macadamias for their body — pumpkin seeds do the heavy lifting beautifully here. A drizzle of good olive oil and a splash of water help everything come together into a pourable, spoonable consistency that works over grilled fish, roasted vegetables, or a simple grain bowl. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
6 servings
- ½ cup raw pumpkin seeds (pepitas)
- 1 cup fresh dill, loosely packed
- 2 tbsp fresh parsley, roughly chopped
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 small clove garlic, peeled
- 3 tbsp extra virgin olive oil
- 3–4 tbsp water, plus more as needed
- ¼ tsp sea salt, or to taste
- ⅛ tsp black pepper, or to taste
- ¼ tsp ground cumin (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Add the toasted pumpkin seeds, fresh dill, parsley, lemon juice, garlic, olive oil, 3 tbsp water, salt, pepper, and cumin (if using) to a blender or food processor.
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